Ham

[Tinker]

What about cooking a ham in the rf smoker of course any thoughts

[Gizmo]

Ham is already cooked but I have stuck one in at 200F for about 4 hours to let it grab some smoke….

[Tinker]

That's what my goal would be is to get some smoke flavor

[Smokeone]

What Gizmo said, works for me too.

[SoloQue]

When folks want me to knock out a ham for them I put the critter in a medium shallow foil pan and set it in the coolest spot I can find. (lower nose on Pops). After about 3 or so hours I drizzle on whatever glaze they might want or about a cup of 7up if nothing specified and seal everything up tight to lock in the moisture and then just bring it up to 165 ish on a therm. Too much higher and stuff will start crumbling when served. My experience is that ham will dry out before hitting my target temp if not covered. jm2tw

[Gizmo]

Sounds like good advice Solo - Thank you!

[Rodcrafter]

[Tinker]

Thanks for the input everyone had trouble with temps today wind blowing but was able to get it smoked gave it a good flavor wasn't perfect but had lots worse